Cut the Hokkaido pumpkin in half and take out the seeds, then chop it into bits.
The same goes for the dates. Take out their pits and roughly chop them.
Put the dates and pumpkin in a pot with the coconut milk. Add the spices: ginger, Ceylon cinnamon, nutmeg, and ground cloves all go into the pot. Bring to a simmer until the pumpkin is tender.

Finely grate the zest from the two organic oranges, preferably with a fine grater.
Then we squeeze the oranges.
Now add the juice and zest to the blender, along with our cooked pumpkin mixture. Next, cut the banana into pieces and drop them into the blender.

Start mixing until we have a creamy consistency. Pour the mixture into the popsicle mold, add popsicle sticks, and place in the freezer overnight.

Decorating them for Halloween:
Prepare the eyes with the macadamia. Cut the nuts in half with a knife. We will need 24 halved macadamia for the eyes. Next, break the chocolate into pieces and put them in a bowl. Place the bowl in a larger saucepan, add hot water, and let it melt while stirring.

For decorating, we remove one frozen pumpkin popsicle from the mold, add a bit of melted chocolate to the eye area, and immediately press the macadamia into it. Do this for each of the eyes. I found a chopstick in my kitchen drawer that stamps a perfect pupil size with the melted chocolate.
I’d recommend working on them one by one and freezing them right after finishing. Once they all have beautiful eyes, put them in a freezer bag and bring them back to the freezer where they wait to be eaten!